Wonka

I'm also intolerant to nightshade vegetables, which included the potato. I sub arrowroot for potato starch in recipes. I have been looking at the bags of sweet potato starch and wondering how I can incorporate it into my baking. Hmmm.

Here are two replies to your question: Add 1 teaspoon baking powder. Add 1 egg white I think you may need up to 6 cups of flour, as our flours seem to need less water often, but I'd start with the 5. I'd use my standard mix and definately NOT use one that had lots of flours with flavor (like bean or sorghum)... I'd add up to 2 TBLS (6 teaspoons...

I hope you don't mind. I posted your question over at the Delphi Celiac forum. I will collect a few responses and bring then back over to this forum and post them for you. I'm too new at this but there are some women over there that regularly convert recipes, hopefully one of them will come through for you.